Ingredients
4 cups sugar
4 cups water
1/2 teaspoon saffron
1 cup heavy cream
1 cup milk
24 slices (3/4 inch thick) French baguette
2 large eggs
Pinch of salt
4 tablespoons unsalted butter
1/2 cup sliced almonds, toasted
Mint sprigs, for garnish
Preparation
Bring sugar and the water to a boil in a medium saucepan over medium-high heat, stirring to dissolve. Stir in saffron, and cook 5 minutes. Set aside.
Combine cream and milk in a large bowl; add bread. Stir to coat, and let stand 5 minutes. Combine eggs and salt in a small bowl; beat lightly with a fork.
Melt butter in a large saute pan over medium heat. Working in batches, remove bread from cream, dip in egg, and cook in pan until golden on both sides, about 4 minutes total. Transfer to a plate.
Return bread to pan in batches; pour enough saffron syrup into pan to cover bread. Turn slices to coat evenly; cook until the syrup is slightly thickened and bread is heated through, about 5 minutes. Transfer to a serving platter. Sprinkle with almonds; garnish with mint.
